- 3 cups organic whole white wheat flour OR 1.5 cups whole wheat while flour and 1.5 cups oat or almond flour (this gives it a little heartier texture)
- 1 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tablespoons ground cinnamon
- 2 tablespoons all spice (you can also use 1 tbsp. ground ginger and 1tbsp ground cloves)
- 1 cup packed brown sugar
- 3/4 cup maple syrup
- 1/2 cup Organic Coconut Oil
- 1/2 cup unsweetened applesauce
- 1 1/2 cups pumpkin puree
- 2 tablespoons organic Flaxseed egg replacer (grind 2 tbsp. of flaxseed in the Vitamix or blender and combine this with 6 tbsp. water)
- Combine flour, salt, baking powder, baking soda, cinnamon and allspice in a large bowl.
- In another bowl, beat together brown sugar, maple syrup, coconut oil, applesauce, pumpkin puree and flaxseed egg replacer.
- Combine wet ingredients into the dry ingredients, and blend together until fully mixed.
- Preheat the oven to 350 degrees Fahrenheit.
- Line cookie sheet with a Non-Stick Silicone Baking Mat or parchment paper. (I much prefer the baking mat. You don’t have to use cooking spray and the cookies never stick, they slide right off. Thanks to my sister, Michelle, I now use it for baking all of my cookies.)
- Drop approximately 1 tbsp size spoonful (for smaller-sized whoopie pies) onto the baking mat, about 2 inches apart. If you prefer them thinner, pat them down with a spoon into a rounded shape.
- Bake for 10-12 minutes, or until toothpick comes out clean. Remove from pan and place on a cooling rack.
For Filling: (you might need to make an additional half-recipe of the filling if you are like our family and require more filling in between your cookies)
- 3 cups powdered sugar
- 1 stick of softened butter
- 8 ounces softened cream cheese
- 1 teaspoon pure vanilla extract
- 1/4 tsp cinnamon
- Beat together the cream cheese and butter with a mixer. Add in the powdered sugar, and beat until smooth. Add in the vanilla and cinnamon and blend well.
- When cookies are cooled, sandwich about 1 heaping tablespoon of cream cheese filling (or more) in between two comparable sized cookies (my kids love doing this for me). Slightly press and adjust so that the filling is even and to the edge of the whoopie pie.
- Refrigerate before serving if you would like the filling to firm up a bit, or serve warm with gooey frosting.
This recipe makes about 84 two-inch cookies which yields approximately 43 small whoopie pies.
I would love your suggestions on how to make this even healthier. Hope you enjoy!